View Pit Stop page for race #1528 by sourabhtyping — Ghost race
View profile for Sourabh (sourabhtyping)
| Official speed | 87.49 wpm (46.91 seconds elapsed during race) |
|---|---|
| Race Start | January 1, 2011 12:48:01pm UTC |
| Race Finish | January 1, 2011 12:48:48pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. ten10 (82.67 wpm) |
| Points | 0.00 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |